Best Crock Pot Cuban Pork Roast Recipes

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
• If necessary, trim fat from pork roast.
• With a large meat fork, pierce meat several times.
• Place roast in a large Ziploc bag; add marinade.
• Marinade in refrigerator for 6 to 24 hours; turning several times.
• Place onion in bottom of slow cooker topped with meat and marinade.
• Cook on low for 10 to 12 hours or High 5 to 6 hours.
• Remove meat from slow cooker and cool slightly before carving.
• Skim fat from gravy.
• Shred meat; remove onions with a large slotted spoon and add meat.
• Remove bay leaves and discard.
• Serve meat in flour tortillas with small bowls of gravy.

R.B.'S CROCK POT CUBAN PORK ROAST

Steps:

• Trim all external fat from pork roast.
• Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
• Rub pork roast with garlic powder on all sides and place on top of onions.
• Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
• Spread minced garlic evenly over top of roast.
• Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
• Remove pork from crock pot and shred with 2 forks.
• Remove onions with sloted spoon and place over shredded pork.
• Serve over white rice.
• Serve remainder of the bottle of marinade to drizzle over pork.

CUBAN STYLE PORK ROAST (CROCK POT)

Steps:

• If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
• Add remaining ingredients, roll the pork around in the mixture to coat evenly.
• Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
• Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
• Serve and enjoy!

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl If necessary, trim fat from pork roast. With a large meat fork, pierce meat several times. Place roast in a large Ziploc bag; add marinade. Marinade in refrigerator for 6 to 24 hours; turning several times. Place onion in bottom of slow cooker topped with meat and marinade. Cook on low for 10 to 12 hours or High 5 to 6 hours. Remove meat from slow cooker and cool slightly before carving. Skim fat from gravy. Shred meat; remove onions with a large slotted spoon and add meat. Remove bay leaves and discard. Serve meat in flour tortillas with small bowls of gravy.